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Perception of fat and other quality parameters in minced and burger meat from Spanish consumer studies

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Perception of fat and other quality parameters in minced and burger meat from Spanish consumer studies

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Cardona, M.; Gorriz, A.; Barat Baviera, JM.; Fernández Segovia, I. (2020). Perception of fat and other quality parameters in minced and burger meat from Spanish consumer studies. Meat Science. 166:1-9. https://doi.org/10.1016/j.meatsci.2020.108138

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Título: Perception of fat and other quality parameters in minced and burger meat from Spanish consumer studies
Autor: Cardona, María Gorriz, Amaia Barat Baviera, José Manuel Fernández Segovia, Isabel
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] This study examined Spanish consumer knowledge and perceptions of fat content in minced meat products, as well as the most relevant aspects considered to accept or reject these products. The majority of respondents ...[+]
Palabras clave: Meat products , Fat , Word association , Consumer perceptions
Derechos de uso: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Fuente:
Meat Science. (issn: 0309-1740 )
DOI: 10.1016/j.meatsci.2020.108138
Editorial:
Elsevier
Versión del editor: https://doi.org/10.1016/j.meatsci.2020.108138
Tipo: Artículo

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